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The Best Gluten Free Blueberry Scones

Sandi Gaertner
These flaky gluten-free blueberry scones have a tender texture and just the right amount of sweetness. Swap in your favorite fruit, drizzle with icing, or enjoy them as is.
4.67 from 93 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Gluten Free Breakfast Recipes, Gluten Free Scones
Cuisine American
Servings 8 scones
Calories 276 kcal

Equipment

Ingredients
  

  • 2 cups gluten free flour blend * see note
  • ¼ cup extra flour for working the dough
  • ½ cup cane sugar
  • 2 teaspoons baking powder
  • ⅛ teaspoon salt
  • 2 large eggs
  • ½ cup almond milk or soy milk
  • 1 teaspoon pure vanilla extract
  • ½ cup unsalted butter cold
  • ½ cup fresh blueberries

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Instructions
 

  • Preheat the oven to 350º F.
  • In a large bowl, add 2 cups gluten free flour blend, 1/4 cup extra flour for working the dough, 1/2 cup cane sugar, 2 teaspoons baking powder, and 1/8 teaspoon salt, whisk to blend.
  • Cut the cold 1/2 cup unsalted butter into chunks and add them to the dry ingredients.
  • Use a pastry blender to cut the butter into the flour. Continue cutting until your butter is the size of little crumbs.
  • In a medium bowl, add 2 large eggs, 1/2 cup almond milk, and 1 teaspoon pure vanilla extract; whisk to blend.
  • Pour the wet ingredients over the dry ingredients and mix.
  • Add 1/2 cup fresh blueberries and very gently fold them in. I use my hands so I can be very careful not to smoosh them.
  • Lay a piece of wax paper on the counter. Dust it with some of the extra flour.
  • Drop the dough onto the wax paper. Sprinkle more flour on top. Press to flatten a little.
  • Place another piece of wax paper on top of the dough and use a rolling pin to roll the scones 1" to 1 1/2" thickness as desired.
  • Use a biscuit cutter to cut out circles of dough.
  • Place on a parchment paper-lined cookie sheet and bake for 20-22 minutes until done.
  • Cool on a cooling rack.

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend in this recipe. That doesn't mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. You can use fresh or frozen blueberries. Frozen blueberries will add to the cook time. If you thaw the frozen blueberries, you want to drain as much liquid as possible from them.
  5. These scones will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!

Nutrition

Serving: 1gCalories: 276kcalCarbohydrates: 36gProtein: 5gFat: 14gSaturated Fat: 8gCholesterol: 71mgSodium: 175mgPotassium: 123mgFiber: 3gSugar: 15gVitamin A: 414IUVitamin C: 1mgCalcium: 92mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.